Diego Gallegos (São Paulo, Brazil, 1985) has opened a new course with different tributaries, the source of which is his restaurant, Sollo. Sturgeon, trout, tilapia, salmon, barbel, black bass and wels catfish. The flesh of each of them, and their roe, are the means by which Diego Gallegos seeks to channel his goals. Among them he includes a guest of honour: the white-clawed crayfish, which is currently advancing along a winding road to oblivion. The chef relationship with them transcends the kitchen: he reads, draws on the wisdom of experts, investigates… His strategy is based on the knowledge that the dish plays a dual role as goal and final consequence.
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